12/07/2026
What a stunning day in the Capital!
We decided to take the hound for a walk down the waterfront and Fraser Ebbett.
I've been wanting to try some different food, take a few shots and showcase some small businesses.
Nury from thelittlechileankitchen was great to talk to and the empanada I had was outstanding. Perfectly cooked pastry wrapping a Chilean flavoured mince filling.
So good! And the hot salsa hit the spot without taking over the show.
If you are down the market on a Sunday I seriously recommend stopping by for some of her handmade pastries.
08/07/2026
🔥 American Style BBQ Masterclass Dates Are Live 🔥
Our Saturday 12th September class is already half booked, and Saturday 17th October is now open and starting to fill.
These classes cover everything from meat selection and trimming, fire control, charcoal and wood, the cook, cutting, serving, and plenty of tips and tricks to help upskill your BBQ game.
You’ll be served a six-course barbecue meal during the day, and we’ll demonstrate the trim and cook of each protein before serving. No one leaves hungry.
We’re also excited to announce that Swift Meats NZ is now on board as our class pork rib sponsor. Their big, meaty ribs always hit the mark and are what we’ve used for our classes and catering for a long time.
The class will include:
👉 Chicken nibbles & smoked chorizo
👉 Reverse-seared steaks with chimichurri
👉 St. Louis pork ribs
👉 Sliced smoked brisket
👉 Pulled pork tacos
👉 A classic American dessert to finish
A range of smokers will be fired up during the day, including an Oklahoma Joe Bronco, Traeger Ironwood XL, and our massive offset smoker.
Alcoholic and other drinks will be available to purchase during the day.
Tickets are live now. Book through the link below.
https://blackdogbbq.co.nz/collections/classes
Traeger Grills NZ
Heat Beads BBQ
Kamado Joe NZ
Oklahoma Joe's Smokers
06/07/2026
🔥 Maple & Herb Smoked Pork Loin 🔥
Pork loin is one of the most underrated cuts on the BBQ. It's affordable, easy to cook and, with a simple overnight brine, stays incredibly juicy.
Here's one of our favourites.
Ingredients • 1 whole Swift pork loin (approx. 1.8/2kgkg)
Maple Brine • 2 litres cold water • 90g non-iodised salt • 40g soft brown sugar • 60g pure maple syrup • 8g dried garlic granules • 10g cracked black pepper • 2 tsp dried thyme • 2 bay leaves
Method
Warm 500ml of the water and dissolve the salt, brown sugar and maple syrup.
Add the garlic, pepper, thyme and bay leaves and leave to steep for 10–15 minutes.
Add the remaining cold water and chill the brine completely.
Brine the pork loin for 12–15 hours.
Remove, rinse briefly and pat dry.
Refrigerate uncovered for an hour or two if time allows.
Seasoning Lightly score the fat and coat generously with Black Dog BBQ Lamb & Veg Rub. Leave for 20 minutes before cooking.
Smoke at 100°C and cook to an internal temperature of 52–54°C.
Reverse sear over high heat.Finish at 58–60°C Rest for 15–20 minutes before slicing.
The result is a juicy pork loin with a beautiful herb crust, subtle maple sweetness and loads of flavour.
If you give it a go, we'd love to see your results. Tag Black Dog BBQ in your photos!
27/06/2026
Back in January 2025, we had the privilege of being invited to run a BBQ Masterclass for the Hurricanes at their headquarters in Upper Hutt.
Not really knowing what to expect, we prepped as we normally would, rolled the trailer in, fired up the BBQs, and cooked reverse-seared steaks along with a bunch of other BBQ.
What absolutely blew me away was the culture we were welcomed into. You could genuinely feel the respect in the room. The senior players didn't need to say much to keep things focused and create a great learning environment, while still keeping everything relaxed and social.
It was one of those days where you could tell that this group had put just as much effort into building their culture as they had into developing their skills on the field.
I've always believed that getting the best out of any team, whether it's in sport, business, or any workplace starts with culture.
Having had the privilege of a small glimpse behind the curtain of what the Hurricanes were building, watching their incredible season unfold this year, seeing them lift the trophy last weekend was pretty dam special.
Their success is a credit to a huge amount of hard work, and from our small experience with the team, the culture they've built is nothing short of amazing.
An absolute inspiration to watch. Congratulations to everyone involved.
Bloody legends.
25/06/2026
We’ve been lucky enough to be invited to a function celebrating the 250th Anniversary of the Independence of the United States of America.
There’s a touch of irony in the
fact that Vicki is English, but after 250 years we’re hoping there are no hard feelings. If nothing else, it should spark a few interesting conversations.
Thank you Ana for the invite.
